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Baked Sweet Potatoes with Sour Cream, Onions, and Mushrooms

Ingredients (for 2 servings):

  • Base
  • 2 large sweet potatoes
  • Olive oil
  • ShopFries-Powder "Roasted Garlic & Cheese"
  • Topping:
  • 200 g mushrooms, sliced
  • 1 large onion, thinly sliced
  • 100 g diced bacon (optional)
  • 150 g sour cream (or crème fraîche)
  • 1 tsp lemon juice
  • Fresh chives or parsley (for garnish)
  • A little butter or oil for frying

Preparation

  1. Bake the Sweet Potatoes
  • Preheat the oven to 200 °C (top and bottom heat).
  • Wash the sweet potatoes and cut them in half lengthwise.
  • Score the flesh in a diamond pattern with a knife (not too deep), then rub with olive oil and Rock’n’Rubs fries seasoning “Roasted Garlic & Cheese”.
  • Place cut side up on a baking sheet lined with parchment paper.
  • Bake for about 35–40 minutes, until soft and lightly caramelized.
  1. Prepare the Toppings
  • Heat a little butter or oil in a pan.
  • If using, fry the bacon first until crispy – then remove and drain on paper towels.
  • In the same pan, slowly sauté the onion strips until golden brown and soft.
  • Add the mushrooms, sear well, and season with salt and pepper. Add more butter if needed.
  • Stir the bacon back in at the end (skip the bacon for a vegetarian version).
  1. Prepare the Sour Cream
  • Mix the sour cream with a little salt, pepper, and lemon juice until smooth.
  1. Assemble
  • Take the baked sweet potatoes out of the oven.
  • Spoon some sour cream onto each half.
  • Top with the onion-mushroom(-bacon) mixture.
  • Garnish with freshly chopped chives or parsley.

 

Tip:

If you want true soul food vibes, sprinkle grated cheese (like cheddar) on top at the end and pop it under the broiler for a few minutes.